INSTRUCTIONS

1. 1Cut the chorizo into two equal halves and set one aside. With the other half — slice it, then cut each slice in half to create half-moon shapes.
2. 2In a pot, add the sliced chorizo, vegetable stock, red wine, bay leaves, smoked paprika, black pepper and soy sauce. Cover with water and bring to a boil, then cover and cook for about 10 minutes. Remove the chorizo and bay leaves and set aside. Keep the stock in the pot.
3. 3In another pot, heat the olive oil. Add the onion and sauté for 2 minutes.
4. 4Add the garlic and the bay leaves (removed from the stock) and continue to sauté.
5. 5Slice or shred the mushrooms. Add them to the pot and let them reduce. Then add the chorizo pieces.
6. 6Season with salt and pepper and cook for 5 minutes.
7. 7Bring the pot with the stock to a boil. Add the rice, season with salt and cook partially — not fully, as it will finish in the oven.
8. 8Mix the mushroom mixture into the rice and transfer everything to a baking dish.
9. 9Slice the remaining chorizo into rounds and arrange on top of the rice.
10. 10Bake at 200°C for about 20 minutes until golden.